Salads
Tuna and Green Bean Salad
Dish it up!'s Andrea Reith
1 1/2 pounds slender green beans, trimmed, halved crosswise
3 teaspoons salt, plus more to taste
2 large red potatoes, diced
1/3 cup freshly squeezed lemon juice
2 garlic cloves, finely chopped
1/3 cup extra-virgin olive oil
1 teaspoon dried oregano
3/4 teaspoon freshly ground black pepper
8 ounces cherry tomatoes, halved
1/2 cup chopped fresh basil leaves
1/4 cup chopped fresh Italian parsley leaves
9 ounces canned tuna packed in oil, drained
Cook the green beans in a large pot of boiling water until crisp-tender, stirring occasionally, about 4 minutes. Using a mesh strainer, transfer the green beans to a large bowl of ice water to cool completely. Drain the green beans and pat dry with a towel. Add 2 teaspoons of salt to the same cooking liquid and bring the liquid to a simmer. Add the potatoes to the simmering liquid and cook until they are just tender but still hold their shape, about 8 to 10 minutes. Transfer the potatoes to the ice water to cool completely. Drain the potatoes and pat dry with a towel.
In a small bowl, whisk the lemon juice, garlic, oil, oregano, 1 teaspoon salt and 3/4 teaspoon pepper. Place the tomatoes, basil and parsley in a large serving bowl. Add the tuna and toss gently to combine. Add the green beans and potatoes and gently combine. Pour the dressing over the salad and toss to coat.
Chopped Salad
Karen Binkhorst
Pre Time: 15 minutes
Cook Time: 0
Servings: 2 Large
4 c Romaine Lettuce Leaves—chiffonade
½ c carrots—julienne
½ c zucchini—julienne
½ c Crimini Mushrooms—sliced 1/8" thick
½ c peppers—seeded and julienne
2 ea Hard cooked eggs—roughly chopped
1 oz Dry Salami—sliced ¼" wide
1 oz Roasted Turkey Breast—sliced ¼" wide
Recipe for basil Vinaigrette
To make the dressing combine 1/3 cup fresh lemon juice, 2 tsp Dijon Mustard, 1 tsp garlic—minced, mix well. Add ½ -3/4 cup Olive Oil in a thin stream until dressing is thickened. Add 1/3 cu fresh Basil—Chiffonade and season with salt and pepper. Let rest 15 minutes and taste.
While the dressing is resting, prepare the salad. Mix all the ingredients together and toss well with the dressing.
Warm Saffron Potato Salad
Chef Jason Vickers
2# marketplace potatoes, rinsed and ½’ed
10 cloves garlic, whole
1 bunch baby red onions, finely chopped
2 bunches Arugula, rinsed and picked
fresh marketplace soft herbs lightly chopped
Caperberries, ½’ed
For the dressing:
¼ C red wine vinegar
1 pinch saffron
1 Tbsp Dijon mustard
1 Tbsp Marketplace honey
1 tsp ground toasted fennel seed
¾ C olive oil
S&P
Preparation:
Place potatoes and garlic in a large pot covered with salted cold water. Place on stove and bring to a boil over medium high heat. Boil for about 12-15 minutes, checking periodically for doneness. As the potatoes and garlic cook, prepare the dressing.
On a stovetop, heat the vinegar over medium heat until simmering, add saffron and simmer for a few minutes. Remove and pour into a container with a good deal of surface space and place in the refrigerator.
In a food processor, begin by adding the honey and the Dijon and pulse it to combine. Add the vinegar and fennel seed. Slowly drizzle in the oil. Season to taste.
Remove the potatoes and drain completely. Add 2/3 of the vinaigrette and the herbs & onion, and gently toss with a spoon. You will likely need to re-season the dish, as the potatoes absorb the salt. At this point, you can either chill the potato salad for later, or serve it warm over the Arugula.
To Serve:
Toss the Arugula with the remaining 1/3 of the dressing. Arrange it on a platter or plates. Spoon the potato salad over the greens, garnish with a few caperberries, and serve.
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